RECIPE. Apr 2, 2012

Saucy White Fish

I’ve thoroughly enjoyed blogging about food and telling stories about my personal life. It has, however, become a large obstacle in my desire to post at least twice a week. The thought of creating a story, theme and some clever words, leaves my butt cemented to the chair in protest. I believe it has to do with this wonderful change in life where I have very interesting, incredible and exciting things occurring every day. The thought of staring at a computer screen while my boy naps is always on the bottom of my list. It is not as though I haven’t been in the kitchen. Quite the contrast, I can seem to stay out of it. Even to sit down and write a little post about what exactly I am doing in that very kitchen. So today, I am going to share a recipe and commit to sharing at least two recipes a week.

The story may not be as clever, the pictures may not be as plentiful or in depth, yet I am sure that is not what has really mattered to anyone. What really matters is whether the food that comes out at the end is any good. Trust me, it is always good. The original recipe came from Olympia Seafood Company, a local seafood supplier. The woman actually just told me the bare bones while exchanging fish and money over the counter.

Set your oven for 380 degrees and line a baking dish with foil for easy clean-up later.  In a fry pan, sauté your onion, carrot, mushrooms and garlic in the olive oil until desired tenderness and set aside to cool for a few minutes.  Once it’s not blazing hot, stir the sour cream into the onion/garlic mixture.  Place the fish in the baking dish and pour the sour cream and onion mixture over the top, smoothing it out evenly.  Bake for about 18 minutes and then check for doneness. Enjoy!